Chocolate Fondue

INGREDIENTS

12 ounces of dark chocolate (chips or roughly chopped if from a block)
8 ounces of heavy cream
A pinch of salt
Dippables such as strawberries, banana pieces cut into 1-inch chunks, dried appricots, candied ginger, apple pieces

METHOD

•  Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
•  Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
•  Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.
• If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.

Variations

• Add a tablespoon or two of Bailey's Irish Cream to the chocolate. Other liquors such as Grand Marnier, Amaretto, or Kirsch are equally yummy.
• Add a 1/2 teaspoon of cinnamon and ancho chili pepper for a nice Mexican Chocolate.
• The contents of a vanilla pod or some vanilla extract are always a decadent touch to chocolate.
• A good pinch of espresso powder can do wonders!
• Orange zest or grapefruit zest is nice way to create a slightly fruity chocolate.
• A few tablespoons of Torani flavoring syrups (the kind used for coffee or Italian sodas) can add a nice dimension of flavor as well.
• White chocolate is always a nice change, and spiked with a little liquor or citrus zest becomes heavenly.
• Steeping the cream for an hour beforehand and while heating it can add a nice subtle flavor, lemongrass for white chocolate or a bag of Earl Grey tea for dark chocolate are particularly stylish and contemporary.

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